Recipe: Roast Vegetable Salad

Salads are alright, but warm salads are so much better!
I love roasted vegetables and thought some of you might too! I find them much more satisfying than a cold salad.
Bulk up the protein in this meal by adding in some poached chicken or some cuts of lamb, or simply keep it vego and enjoy as is!

Because this makes 4 servings you may wish to prep the roast vegetables and store them in a container, then add the lentils, spinach, and pumpkin seeds fresh when you’re ready to serve the meal.

Roast Vegetable Salad

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Yield: 4 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Rachel Aust

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

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Ingredients US Metric

Roasted VegRest of SaladRoasting VegetablesAssembling Salad

• 1/2 a butternut pumpkin (USA butternut squash)
• 2 carrots
• 1 parsnip
• 5 medium sweet potatoes (or 3 small)
• 1/4 cup extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp coconut aminos (or soy sauce)
• 2 tsp dijon mustard
• Black pepper (to taste)
• Salt (to taste)
• 3/4 tsp dried basil

Rest of Salad

• 1 can lentils
• Spray olive oil
• 1/4 tsp Salt
• 1/4 tsp Chilli powder (optional)
• 4 cups baby spinach
• 50g (2oz) pumpkin seeds

Instructions

Roasting Vegetables

1. Preheat oven to 180C / 350F and line 2-3 baking trays with baking paper.
2. Chop up all veg and place into a large bowl
3. In a separate glass (or just into the same bowl to save time) pour olive oil, salt, pepper, balsamic vinegar, coconut aminos, dijon mustard, and dried basil. Stir well and pour over vegetable mixture. Use hands to stir through vegetable mix and coat as evenly as possible.
4. Space vegetables out on baking tray (we want to leave room so they can caramelise)
5. Bake for approximately 40mins (top tray may need to come out soonest as the top shelf may cook faster)

Assembling Salad

1. Cook lentils on a pan with salt and chilli powder
2. Construct salad bowls with spinach leaves and the roasted vegetables. Top with cooked lentils and pumpkin seeds.

Nutrition Facts

Calories

457

Fat (grams)

21 g

Carbs (grams)

50 g

Protein (grams)

16 g

https://eatrunlift.me/eat-run-lift/roast-veg-salad

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